Deviled eggs are a staple at any holiday party, they always seem to be one of the first things to go and I love how simple they are to make. These bacon cheddar & ranch deviled eggs have a nice flavor kick to them and are sure to be a hit at any holiday get-together. The recipe makes 16 deviled eggs at 1-2PP each depending on your 0PP foods and just 51 calories, if eggs are a 0PP food for you then 2 would be 1PP.


Ingredients used

  • Eggs
  • Mayonnaise
  • Sour cream
  • Greek yogurt
  • Dijon mustard
  • Dried chives
  • Dried parsley
  • Garlic powder
  • Onion salt
  • Dill weed
  • Paprika
  • Salt & pepper
  • Shredded cheddar cheese
  • Green onion
  • Bacon crumble

Tips and suggestions…

I used all of my own spices to get that ranch taste, as an alternative you could use a few teaspoons of ranch seasoning.

Cheddar works well with this recipe however any shredded cheese will taste good. You can switch it up and use mozzarella or a 3 cheese blend they will taste as equally delicious.

You could cook your own bacon and crumble it up, I used the packaged real bacon bits as a time saver.

These eggs can be made up the night before, however, I strongly suggest you keep the egg yolk mixture separate from the egg whites till you are ready to serve them.

Leftovers will be good in the fridge for 2-3 days in a sealed container.


Bacon cheddar & ranch deviled eggs

1-2PP, 1SP blue/purple, 2SP green
Prep Time 5 mins
Cook Time 15 mins
Course Appetizers
Servings 16


  • 8 eggs
  • 1 tbsp reduced-fat mayonnaise
  • 1 tbsp fat-free sour cream
  • 2 tbsp plain 0% greek yogurt
  • 1 tsp dijon mustard
  • 1/4 tsp dried parsley
  • 1/4 tsp dried chives
  • 1/4 tsp garlic powder
  • 1/4 tsp onion salt
  • 1/4 tsp dill weed
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/3 cup reduced-fat shredded cheddar cheese
  • 1/4 cup diced green onion
  • 3 tbsp real bacon crumble bits


  • Cook the eggs, in a large pot filled about halfway with water, add the eggs and cook on high heat, bring the water to a boil then turn off the heat and cover with a lid, cook for 10-12 minutes make sure you keep the pot on the same burner.
  • Strain the water from the eggs and run cold water on them to prevent them from cooking longer.
  • Peel the eggs and cut them in half, remove the yolk filling and add it to a bowl.
  • Mix in all of the ingredients, leave a little green onion and bacon crumble aside to sprinkle on the tops.
  • Using a piping bag or a ziplock bag, pipe the yolk mixture into the egg cups. Top with remaining green onion and bacon bits.
  • Store in the fridge, they can be made the night before, however, store the egg whites separate from the egg yolk mixture until you are ready to serve them.


Personal Points- 1-2 depending on your 0PP foods *if eggs are a 0PP food for you then 2 pieces would be 1PP
Smart Points- blue/purple- 1 using SP calculator
Smart Points- green - 2 using SP calculator
Points Plus- 2 using PP calculator 
Nutritional info per serving- Calories...51..Fat 3.3g...Sat fat 1.2g...Carbs 0.6g...Fiber 0g... Sugar 0.1g...Protein 4.4g *Note- this includes all ingredients, even 0PP foods 
Keyword appetizer, deviled eggs, eggs



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